These gluten free, dairy free, egg free almond cookies are chewy and delicious. So much flavor in every bite, you won’t believe how good they are! Plus, these paleo cookies are unbelievably easy to make.
Since then these almond cookies have become readers favorite as well!
I first shared this recipe back in January, 2014, and it’s been my go-to cookie recipe since then.
And because I couldn’t get enough of these cookies last month, I decided it was time to update the photos and add a video to show you just how easy it is to make them.
Oh and my boys LOVE these cookies.
How to make these almond cookies:
As mentioned before, these gluten-free cookies are insanely EASY to make.
- Combine all the ingredients, except for add-ins, in a medium bowl.
- Using a medium cookie scoop, drop 1-inch cookie balls on two baking sheets.
- Flatten the cookies and bake for 8-10 minutes.
- Let cool for 5 minutes on the baking sheets and then transfer to a wire rack to cool completely.
Yep, no chilling required!
Tip
The batter can vary in texture a little bit depending on the ingredients (kind of honey, or maple syrup, or almond flour, etc) you use.
If your batter is a bit on dry side, add a little bit more honey, or coconut oil to moisten it. This cookie batter is quite forgiving.
Almond Cookie Variations:
You can customize your almond cookies with various add-ons:
- chocolate chips
- coconut flakes
- quick oats
- raisins
All in all, you’re going to LOVE these paleo cookies.
Chewy Almond Cookies
Ingredients
- 2 cups (200g) almond flour
- ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- 6 tablespoons (120ml) raw honey
- 4 teaspoons (20g) coconut oil melted
- 2 teaspoons pure vanilla extract
Optional Add-ins (pick one):
- ½ cup semi-sweet chocolate chips
- ½ cup coconut flakes
- ½ cup quick oats
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together all the ingredients, except optional add-ins. The mixture should be thick and evenly moistened. (Note: If you think your batter is too crumbly, feel free to add a little bit more honey or coconut oil. The batter is quite forgiving.)
- If using, stir in optional add-ins like chocolate chips.
- Using a medium cookie scoop, shape the dough into 16 1-inch balls and place 8 cookies per baking sheet lined with parchment paper, or silicone mat.
- Flatten the cookie dough balls.
- Bake for 8-10 minutes, or until golden brown.
- The cookies will be quite fragile as they come out of the oven, so cool for about 5 minutes on the baking sheets first, and then transfer onto wire rack to cool completely.
Tips & Notes:
Nutrition Facts:
This recipe was originally published on January 22, 2014.
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Double Chocolate Almond Cookies
LJAM1 says
I’m on a strict medical diet with no processed sugar or dairy, and these are my go-to sweet treats. I make these regularly and have added coconut flakes and lemon zest, and all varieties are good, though plain is my favorite. They’re quick and easy to make, and they freeze and travel especially well. Everyone who’s tried them loves them.
Shinee says
Hi, there! I’m SO happy you tried this recipe and love the cookies. Thank you so much for your feedback!
Midori says
What could I use in place of honey? And how much? Trying to do sugar free.
Shinee says
You could use maple syrup for honey, but it’s not sugar-free. These cookies are not meant to be sugar-free.
Tammy says
I am new with alternative flour and alternative sweeteners. I am looking forward to trying this recipe but I don’t want to use honey or maple syrup. May I use coconut sugar or Monkfruit instead? If so, how much?
Shinee says
Hi, Tammy. I haven’t tested this recipe with dry sugar, and it’ll require some tweaking if you choose to use coconut sugar or monkfruit, as the batter relies on the liquid from honey/maple syrup for proper consistency.
Maria says
Lovely simple recipe so thank you for sharing! I made mine with butter instead of coconut oil and otherwise followed the recipe. They are a tad too sweet for me. Can’t even believe I am saying that! Been sugar free for three years now. I will make this again but cut the sugar and maybe increase the fat for consistency. I uses Lily’s sugar free chocolate chips today but can’t wait to try some other options!
Shinee says
Hi, Maria! I can only imagine how sensitive you’re to sugar nowadays!! And you can totally play around with sugar and oil amount, it’s such a flexible recipe. Thank you for your feedback!
Liyana says
I’ve made this recipe quite a few times but never left a comment. They are always a hit. Recently made them for my 3 year old and he was like “Wow mommy these are the best”
Shinee says
Yay, I’m so happy to hear you and your son love these cookies. Thank you for your feedback, Liyana!!
carol noble says
No one in my family is gluten, dairy, or egg intolerant but these are a favorite. Only thing I have added is sesame seeds on the top. Now I can’t keep them in the house as they disappear!!
Shinee says
Hi, Carol. Same here! We have no particular diet restrictions and these are our go-to cookies. So happy you love them as much as we do. Thank you for your feedback.
Ala says
Hello, thanks for the recipe. Can I replace the coconut oil with butter? If yes, would the measurements be the same?
Shinee says
Hi, Ala. Yes, butter works great. The same amount, melted.
Evelyn says
I love this cookies😍
Shinee says
Thank you, Evelyn!!
Lauren says
This is my GO-TO cookie recipe, full-stop. I’ve been baking them for over a year and not only are they guilt-less, but they’re also absolutely delicious.
Shinee says
Yay, so happy you love these cookies! They’re our favorite too!
Alana says
Absolutely LOVE these cookies. I’ve tried a lot of different almond cookies recipes and these are by far the best and the easiest. Most call for similar ingredients but for some reason, this specific combo works best.
Highly recommend— especially for beginners
Shinee says
Yay, so happy you tried and loved this recipe, Alana. Thank you for your feedback!!
Dina Awases says
This cookies of yours look very delicious and I am very grateful to have found you and bake together with you.
Shinee says
Thank you, Dina, for such sweet message. Hope you’ll give these cookies a try! They get so many rave reviews all the time.
Courtney says
So darn good!! Perfect texture. I did half vanilla extract and half almond. Mixed in walnuts and pressed a few chocolate chips on top of each. Absolutely delicious! Kept very well in the fridge for the day that they lasted. The texture didn’t get weird over time either like some other GF recipes do. My husband is demanding his second batch in 2 days, so off to the kitchen I go! 🙂
Linda says
Very good! I made a half batch to not use all of my precious almond flour in case I didn’t like them. Used almond extract instead of vanilla and a few chocolate chips. Glad I only made a half batch as I may eat them all in one day, it made about 8 small cookies. I will make again for sure.
Shinee says
Hi, Linda. So glad you enjoyed the cookies!! They do disappear pretty quickly! 🙂 Thank you for your feedback!
Mona says
I used maple syrup instead of honey and they turned out great. I also added cinnamon to half the batch – also great 🙂
Irina says
Thank you for the recipe 🙂 so simple and quick, and delicious! I like how versatile this cookies can be. I added lemon juice and lemon zest, and fresh pineapple, that I cut into small pieces. Baked for 10 min.
Shinee says
Irina, so glad you loved the cookies!! And thank you for sharing your adaptation. I never thought of adding lemon juice and zest, and pineapple, but now I can’t wait to try it!
Ryan says
These are by far the BEST paleo cookies I’ve ever had!!! And I’ve tried a lot.
I’ve been making these for over 2 years now and I can’t believe I haven’t ever left a review! I love making them just as is but I also LOVE doing half vanilla extract half almond extract. I’ve made them with maple syrup instead of honey and yup just as good. I half the recipe since I love them fresh and make OFTEN!
Shinee says
Thanks for your feedback, Ryan. So happy you love this recipe!